Category: Recipes

Low carb and gluten free, these delicious steaks are sure to please the whole crowd!

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Melissa Sevigney from I Breathe I’m Hungry has once again wowed our taste buds with her recipe for Grilled Ribeye Steak with Gorgonzola Butter. This simple recipe, a blend of butter, Gorgonzola cheese, parsley, and garlic, is bursting with flavor. Low carb and gluten-free, these delicious steaks are sure to please the whole crowd! But don’t take our word for it; light up the grill and try them for yourself.

Labor Day Weekend is right around the corner – and with it comes the grilling and cookouts. What better time to entertain on your deck or patio? The team at Archadeck of Chicagoland loves spending time in the backyard with our friends and family, especially when it gives us an excuse to fire up the grill! We’ve rounded up some easy and delicious Labor Day grilling recipes for you. Find your favorite recipes and wow your friends with your spectacular grilling skills!

The weather in Chicagoland is finally turning warm. What better way to celebrate the coming of warmer spring temps than by firing up the grill and enjoying delicious, flavorful food with your friends and family!

When it comes to unique and tasty recipes, Melissa Sevigney on I Breathe I’m Hungry wins the prize. This month we’re featuring her scrumptious Philly Cheese Steak Meatball recipe. This recipe takes the already tasty Philly Cheese Steak sandwiches to a whole new level of deliciousness.

Ingredients

Directions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.

2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

3. Preheat grill for medium heat.

4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Wow your friends and family with these sweet, tangy, fall-off-the-bone ribs. Everyone will want to know your secret ingredient!

Root Beer Ribs

Yield: 4 – 6 servings

Ingredients

2 racks baby back ribs

1 bottle (2 liters) root beer

2 tablespoons plus 1/2 teaspoon kosher salt, divided

1 tablespoon olive oil

3 garlic cloves, minced

1/2 small white onion, finely chopped

1 cup ketchup

2 tablespoons apple cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon light brown sugar

1-1/2 teaspoons chopped fresh thyme

1 teaspoon ground black pepper

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

Instructions

Place ribs in large baking dish (I use my big roasting pan. I also generally cut each rack in half so I can get everything nestled in the pan easier). Pour all but 1 cup root beer over ribs. Sprinkle 2 tablespoons salt over ribs; cover and refrigerate at least 4 hours or up to overnight, turning once if possible.

Just before ribs hit the 2 hour mark in the oven, preheat grill for indirect grilling over medium-high heat. Put bones on cooler side of grill, bone side down. Brush with some Root Beer Barbecue Sauce and cook 10 to 15 minutes, then flip. Brush with sauce again and cook until ribs are lightly charred and meat is falling off bone. Serve with any remaining sauce. Bring wet-naps to the table.